Deep in my heart is a song / Here on the range I belong / Drifting along with the tumblin’ tumbleweeds…

Pecan Lodge Tumbleweed Cookies

WHERE THERE’S SMOKE, THERE’S FLAVOR. THAT’S PECAN LODGE IN A NUTSHELL. IT’S THE UNWAVERING BELIEF THAT THE BEST THINGS IN LIFE ARE SMOKED IN A PIT AND STEEPED IN TIME-HONORED TRADITIONS OF GENERATIONS GONE BY. 

Recipe

Pecan Lodge Tumbleweed Cookies

Ingredients
1¼ cups all-purpose flour, sifted
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup smooth peanut butter
½ cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon Mexican vanilla extract
½ cup peanut butter chips
¾ cup chocolate chips
¾ cup mini pretzels, crushed
¾ cup shredded coconut

Directions
In a medium-size bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat peanut butter with butter until fluffy in texture. Add brown sugar, egg, milk, and vanilla extract, and beat well. Gradually fold in dry ingredients and beat until no white pockets remain. Fold in peanut butter chips, chocolate chips, crushed pretzels, and shredded coconut by hand. Cover bowl with plastic wrap and chill for a couple hours or overnight.

Preheat oven to 375 degrees. Scoop out dough with a medium-size ice cream scoop and place on a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes, or until deep golden brown in color. Note: you can also store the unbaked cookie rounds in the freezer in a freezer-safe ziplock bag for future use. The dough should stay fresh for at least 2 to 3 months.

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